nat's what i reckon carbonara nat's what i reckon carbonara

Heartwarming stories of a kid trying to make sense of life turning into a man trying to make sense of life. Now lets chill the heat right the f**k down and bang a lid on it, and cook for 2.5 to 3 hours, or until you can pull a piece of pork apart easily with a couple of forks. mustard sauce. outta the gates we should talk crackling. And that's exactly what you get. Smashing gender norms, Nat's What I Reckon does it one cooking video at a time, Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. wondering whether the big white bowl of calorie clouds has reached this stage, . Sent every Saturday. again. Nats two national touring shows have been sellout successes, combining a wild mix of traditional stand-up, video content, music and cooking or the antithesis of cooking, depending on how you look at it (cough, the Tucka Fucka). Nat's What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. . Unresolved: Release in which this issue/RFE will be addressed. Frozen fish is gonna probably be considerably less rad, so fresh AF should be your motto here. I see tomato and basil sauce and Im like, you could just go and buy the tomatoes and basil I thought, Ill crank a video out.. Don't have arborio? slices, cubes or small shapes of other types of fish. We worked with our mate Steve Mobbs over at Dreaded Friend to conjure up a white and a red that Nat would be into. The carbonara is basically how I've been doing it based on a Jamie Oliver recipe which always turns out good. End of Days Bolognese has hit 4.7 million views on Facebook, and is racing towards 200,000 on YouTube. This here is a champagne example of exactly that; you dont need even the eggs to make a righteous mayo and Ill prove it to ya. Nat has been making videos for his channel Nat's What I Reckon for over ten years, steadily gaining popularity for his swearing, no-nonsense, piss-takes. I prefer to use a whisk so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together to combine, before slowly tipping in the oil a bit at a time and whisking the f**k out of it until it gets thick enough, followed by the lemon at the end and salt. Undercooked chicken is a not-so-fun ride on a slippery slide to bad news, so The Pasta Bowl in Newtown used to always be packed with a takeaway line going long. Its beautiful food and youre a beautiful person. Lets just say that pavs give the fillets the old RoboCop scan before you kick off to avoid further life Already an online creator with a fan base in the hundreds of thousands for close to a decade, Nat's What I Reckon rocketed to global prominence when he took the world by storm in early 2020 with his isolation cooking content. We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. a . I feel hugely capable. He wasn't always about cooking. meanders on a lower heat to the finish line. Nats What I Reckons Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) can be purchased here. Money back guarantee. it over a medium heat and simmer to thicken. Now you can of course do Once youve reserved the liquid from them, give em a rinse, pat dry and chuck in a mixing bowl with 2 tablespoons olive oil along with a pinch of salt, a grind of pepper and the chilli flakes. Salt n Pepper. In addition to his channel, Nats debut book, Un-cook Yourself: A Ratbags Rules For Life, a hybrid of recipes, memoir-like storytelling and unsolicited waffle, topped bestseller lists in its first week of release and went on to win Booktopias Favourite Australian Book (FAB) Award of 2020, the proceeds of which Nat donated to Beyond Blue. Buzz Off! Be wowed by how easy this f****n s**t is and even possibly at how old youve gotten in the last 10 years. Now that, my friend, is a f****n beauty of a coleslaw and not a sickly-sweet bowl of wet s**t that belongs in the confectionary section. [Laughs] My doctor says I cant scuba dive and I cant run a marathon. memory has washed over the chickpeas, shred your cabbages and onion as fine as . wagon and bung it back into the mustardy creamy non jar-ey goodness with the Makes me feel like I belong in the exchange and for a moment, thats all thats going on. Its one of those dishes where you can You wanna arrange the onion in a way that Serve possibly with the very un-vegan chicken wings [Nat has a recipe for these in his new book] or with whatever and whoever you like. Trust me, I have made this pav with a [Thinks] My brains going cheeky and saying Sultana Bran. Just like Jamie Oliver, Nat learned from Gennaro Contaldo, famed Italian home-style cook; but before that, from Nat's father, a chef. If only your therapist hadnt Theres beauty in those moments when youre feeling like a couple of totally destroyed wrecks, but you still end up having a good laugh after all. . Finally, whizz in the lemon juice, and salt to taste. . Im bloody cooking all the time, why not turn it into an instructional video? We want them to stay put face down rendering in the oil these techniques go great guns but for arguments sake lets just say you it yourself. Fish bones are a massive f***wit to manage on their way down the oesophagus, so give the fillets the old RoboCop scan before you kick off to avoid further life stress. Food processor. The world's a confusing and chaotic place. stress. it wasn't. make sure its heated through. You can use a mandolin if you own one (no, not the small guitar) or a sharp knife to get you across the line. So what are Nat's tips on cooking? When COVID crashed the party he exploded onto screens, encouraging champions the world over to bin the jar sauce and have some laughs in the kitchen (and everywhere else). Yeah thats right champion, a cold cracking anyway, which doesnt actually matter. "I hope I'm a role model. . Vinegar helps you get your poached egg just right but if you don't have any, follow the other parts of his technique. sauce. Advertisement Support InReview journalismDonateSubscribe News News Local National World Politics Science & Tech Sport Tuberculosis outbreak declared in SA's APY Lands "Its good gear and you can put everything in your fridge in it.. Doesnt really It's all about the dishes that are close to your heart, that So into the oven for around 4045 You can use a mandolin if you own one (no, not Really the magic is what happens between the fish and the lime juice. that resembles something along the lines of a seriously deep dish large pizza. Make sure whatever fish you buy has been boned thoroughly. Whizz up the mustard, aquafaba and vinegar, then slowly drizzle In mid-March, just a few days before pubs . [Laughs] But since then its been great. Now lets mayo rage. . Scary. Maybe they could promise to transform My Kitchen Rules. Most recipes are so stingy with it. pan with a tablespoon of oil in it. You may find it [1][3], In 2020, the channel began featuring healthy cooking segments when a stand-up comedy tour featuring Nat was cancelled due to COVID-19 lockdowns across Australia. The Version table provides details related to the release that this issue/RFE will be addressed. Broadsheet is a trade mark used under licence by Broadsheet Media Pty Ltd from BM IP Pty Ltd as trustee for the BM IP Trust. Huge personality. Since Nat's quarantine cooking videos, he has completed a national tour for his comedy showand released his first book, Un-cook Yourself: A Ratbag's Rules for Life. 8 medium or 6 large skin-on boneless chicken thighs salt 1 tbsp vegetable oil 25g unsalted butter 1 onion, sliced 1 small bunch parsley, stalks and leaves chopped, but kept separate 6 garlic cloves, chopped 1 tbsp thyme leaves, chopped 2 tbsp Dijon mustard 2 tbsp wholegrain mustard 1 tbsp honey cup white wine 1 cup chicken stock or water gone for, youre gonna need to whisk/beater/hard way those egg whites into soft Again, taste it, and when it suits you, youre ready to walk incidentally So usually, if someones trying to be a bit of a drama farmer on my page, Ill either delete their comment, or Ill just block them if theyre being an arsehole. If you were to run for political office, what issues would be part of your platform? Watch Nat and Julia from Nat's What I Reckon interviewed for theNFSA Livestream: Creativity in the Time of COVID discussion, recorded in May 2021. Now taste that and tell Nat's resisting packet sauces, packet risotto, sachet con carne, frozen lamb dinners and pre-prepared anything at all. He taught Nat how to cook, constantly sends his son recipes to try and shares a lot of kitchen tricks. The options are endless. I love all of Crumpys vids, particularly this one. Yeah! Its a bit of a last-minute repair job on my career, Nat says, deadpan. In 2022, Nat and his channel cohort Jules launched their own Spotify Original podcast, Food Crime, a hilarious melding of their interests true crime and food. Corn chips and a good mate to share a cold one with. Comedian, cook, mental health ambassador, occasional rock star, Nat keeps his surname secret and goes by the stage name "Nat's What I Reckon". Youve got a huge global following and people look up to you. the cooking liquid. Add another splash of oil to the pan and chase it with the onion and coriander stalks. Nat's What I Reckon was the tattooed lockdown saviour we didn't know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. Fuck Christmas and eat the whole thing to yourself, you bloody legend. You Clever Ways to Squeeze in a Wine Fridge at Home, Best-Laid Plans: Designing Menus for Memorable Meals, 8 Tips for Hosting a Stress-Free Easter Lunch at Home, Neon Pink Tablescapes to Fall in Love With. Grab those trendy forks of yours, bung on some Mumford and Sons, stamp one foot loudly as you get ready to pull some pork like its 2012, baby. A lot of your work uses a blokey vernacular to happily chastise men to do better in the kitchen. The way he razes an onion is impressive although he doesn't care too much if your technique isn't the same. There you go ya bloody fucken legend. . I find that narrow rows help it crackle better. You might not want to spin, hurl and chuck frozen dinners on to the street, as Nat does, but you'll learn how to cook. Nat's bolognaise recipe Ingredients 2 sticks of celery 2 carrots 1 onion 150-200g pancetta (or bacon) Bit over 500g beef mince Bit over 500g pork mince 300g tomato paste 1-2 cups of chicken stock 1 cup of milk 1-2 glasses of wine (red or white) Butter Oil Bay leaves Fresh rosemary, thyme or other savoury herb (optional) Salt and pepper to season Its shit like that that make so many people lose their cool/love for cooking Were sorry, this feature is currently unavailable. stalks sans leaves for 3-4 minutes until nice and soft. If after all that careful Keep the yolks for some other shit. Firstly, it would make this with chicken breast but since making the shift to chicken thigh, life in Its fucking disgusting. Now that's moved beyond just housemates and his clips on what to cook during lockdown have brought him an entirely new audience. [Laughs]. Maybe make a yolk hat out of them? bring it ever so awesomely to a simmer, champion. and he's actually written a whole cookbook this time. To read more from Good Weekend magazine, visit our page at The Sydney Morning Herald, The Age and Brisbane Times. Already an online creator with a fan base in the hundreds of thousands for close to a decade, Nat's What I Reckon rocketed to global prominence when he took the world by storm in early 2020 with his isolation cooking content. . heat for another fucken 2 HOURS MAAAATTTEEE!!! 1 teaspoon celery or sesame seeds, crushed. Education is important. very gently toss the cubed avo through the whole lot a few times and that will He grew up in an arty family in Sydney's north-west and then moved into the city, where he ended up in big group houses and took over the cooking. When COVID-19 crashed the party it somewhat derailed Nats trajectory he was booked on a sold-out Australian tour to take his original brand of humour on the road for the first time in On Purpose, which had to be rescheduled. 10/10 Nat! If that's fucking carbonara pasta sauce, I'm the president of Australia.) Its had 6.2 million views on Facebook, and 294,000 on YouTube. The world went into lockdown. so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together I learned this tough af move from Jamie Oliver He has over 5.5 million views across all of his YouTube videos, 172,000 YouTube subscribers, 1.1 million Facebook followers, and over 246,000 Instagram followers. But he doesn't want to go mainstream Mastercheffy. Dont forget to check on ya stuff every now and then, give it a stir occasionally and make sure its not sticking to the bottom of the pan. I love eccentrics.. manner. Whats going on jailbirds? Dad ate half of them, I think. Bring the cold water to a very un-cold boil and cook the potatoes for about 10-15 minutes depending on the size of these bad boiz. I feel bad for the poor sandwich artist at times but respect him being a good sport and making such an insane sandwich for Green. favourite set up to work with. This article includes content provided by Instagram. His celebrity chef muse is Gennaro Contaldo, an Italian chef and restaurateur who mentored Jamie Oliver. In response to the craziness he was seeing, Nat waged a war against processed food and launched a no-nonsense instructional video for one of his tried and true recipes. Press the chicken thigh The mid-30s Sydney comedian has run his Nats What I Reckon YouTube channel for a decade. In mid-March 2020, just a few days before pubs across the country were shuttered, comedian Nat's What I Reckon sat down at the Town Hall Hotel in Newtown, Sydney to edit a 3.5-minute video of himself cooking. this, but by far my favourite is fresh kingfish if you can get your hands on Please try again later. If Im going to cook something, Ill look up eight different recipes and decide what I like about it thisll work, dont like that, will bung more of that in. We acknowledge the Traditional Custodians of the lands on which we live and work, and pay our respects to Elders past, present and emerging. People panic-bought packet food and started hoarding toilet paper. Well, I cant smoke. My whole bedroom as a kid was covered in Nirvana posters. Nat's not too strict on ingredients. no right or wrong way to shape it since it doesnt really affect the flavour. Nat's What I Reckon was the tattooed lockdown saviour we didn't know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. It was also nominated for Non-Fiction Book of the Year in the Australian Book Industry Awards (ABIAs). Yeah close it and leave the pav in the residual mark you want to introduce the fish to the salsa and diced avocado. Australias favourite foul-mouthed cook has turned his YouTube kitchen rants into a new recipe book. for a stiff old meringue, right? Ive got bad medical anxiety, which is quite exhausting. Nats What I Reckon is making hilarious and actually very useful cooking videos for Quarantine Sauce and End of Days Bolognese with a metal edge. The National Film and Sound Archive of Australia acknowledges Australia's Aboriginal and Torres Strait Islander peoples as the Traditional Custodians of the land on which we work and live and gives respect to their Elders both past and present. sharp one, believe it or not). blanching it (by pouring a kettle of boiling water over the fat before it goes taste. . I also find Peter Russell-Clarke really hilarious. Its fishy business, this life stuff, so when the going gets tough, maybe a little ceviche on the beach eh? one of those lying around then the back of a spoon will have to do in order to Into the recently vacated pan, add ya butter on medium heat Jokes. Add 2/3 cup of that Remove the belly from the Browse great Aussie kitchens on Houzz, Nats What I Reckon: How a Metalhead YouTube Star Does Christmas, 500 g raw kingfish, snapper or barramundi fillets, skin off and pinboned, 1-2 jalapeos, finely chopped (or 2 long regular chillies), 1 garlic clove, peeled and crushed/minced, 2 tablespoons good-quality extra-virgin olive oil, bunch coriander, stalks and leaves, washed and chopped, 4 spring onions or 2 shallots, thinly sliced. [Laughs] You know, encourage them to do something that might help them feel a little bit more capable than a sauce-in-jar situation. Its the moment that we have all been waiting for. beneficial to slice the pork along the rows you scored, and/or use a serrated Nat's What I Reckon Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. I had chronic fatigue, was vomiting a lot and losing a lot of weight. it will crack, which to be totally honest actually does nothing to the flavour Enjoy that massive winner of a dinner. The ABC's Patricia Karvelas, renowned health expert Sandro Demaio, and special guests Nat's What I Reckon and Alice Zaslavsky have got the tips and tricks you need to get cooking. Nat's What I Reckon is an Australian YouTube channel featuring Nat, a Sydney-based stand-up comedian, mental health advocate, [3] rock musician and social commentator. arent fucking making guacamole here so dont fuck around with it too much; paste along with the crme frache or sour and cook for a few minutes. Couldnt bloody believe it. now grate the carrot into it the Hes the long-haired, potty-mouthed YouTube cooking star whose videos have racked up millions of views: meet Nat of. But if youre gonna be a dickhead, Ill just block ya. We acknowledge the Traditional Custodians of the lands on which we live and work, and pay our respects to Elders past, present and emerging. Around March 2020, he started producing cooking related videos, which has garnered global attention. As of January 2022, the channel has over 395,000 subscribers and over 23.4 millions views. You need some lethally sharp shit otherwise sense to chat about the fish. You want to make this pile of fluff look like a shape facebook.com/natswhatireckon, 430K+ followersinstagram.com/nats_what_i_reckon. like to im-agine the cheap supermarket mud cake kinda shape and go for that . Please try again later. Or take them to an annoying yolk Top of the list? fes-tival and buy it an itchy pair of hemp pants with heaps of small mirrors on Nat is a comedian, rock musician, mental health advocate and now award-winning, best-selling author. Win a TV and Learn 7 Tips for Hunkering Down at Home This Winter, Room of the Week: A Kitchen For Entertaining Crowds with Ease, Best of the Week: 31 Dream Entertainer's Kitchens, How to Turn Your Kitchen Into the Perfect Entertaining Space. [6] Nat noticed supermarkets were low on stock for jar sauces while fresh produce remained on the shelves during panic buying due to the coronavirus pandemic. Im glad I found them. [1], The YouTube channel began in 2006 and featured regular videos titled "Is it shit? Check out ten easy things we can all do today to be . [Laughs] I suppose so. So lets crack DONT TOUCH the thighs. Jordan has the most impressive Twitch stream Ive ever seen and she is super funny too. Its totally fed my head up. [Laughs]. (Twirl. After that underwhelming Australian comedian 'Nat's What I Reckon' (pictured) shared a hilarious recipe for making leek and potato soup from scratch and told viewers to throw away 'disgusting' packet food . There's some deep bits, some serious bits, lots of stories that wouldn't be out of place at a mate's after a few drinks, or down the pub for that matter. The YouTube channel presents a mixture of content ranging from trade show reviews, cooking tutorials and social commentary, with Dave Grohl,[5] Carl Cox and Yael Stone among the channel's fans. The video where he reveals how to cook quarantine spirit risotto (get it? . Yes, the original recipe for bolognaise used white wine but he uses red. Chickpeas are fucking rad shit for a lot of reasons, by the way they are a macronutrient goal-kicking lord, and they taste legendary, too. leaves if you like, they make it look super rad. Uncle Roger has light tan skin and black wavy hair. sliced cucumbers (again at your artistic discretion, Picasso), along with the do ya. This wine's here to pat you on the back and responsibly remind you that you're a champion, one glass at a time. For important COVID-safety and visitor information please see Visit Us. Give 45 years later youll have thick whipped cream and a cake that represents a props up the belly so it doesnt have a sag in the middle; it wants to bow out Im ready to hang some shit on more packeted shit.). Sometimes you need someone to be there whos a straightshooting legend, who just has your fucken back, especially at times when you might not feel okay. Only one of those really bothers me. tine spirit) has had more than eight million views. opened this recipe, bought all the stuff but didnt get to the bit where you It collapsed and I had to have that removed in 2010. Asia is next on the cuisine agenda. Nats take on coleslaw will fix any bring-a-plate conundrums too. Anyway, Im getting a little off track here this isnt a freaken recipe for biscuits, but it is one for sweet and savoury chicken radness. If a recipe asks for two garlic cloves, chuck in five. own, combine the lime juices (*Hot Fucken Tip* roll the limes under the weight . [Laughs] Yes! Sharp knives, sharper knife skills. I dunno. And Ive always been scared of death, because I grew up in a church [Hillsong] that tells you that if you die and you dont have your fing shit in order then youre going to hell. stick blender bunged into a jug/container just wider than the head of the stick Starring: Lewie Dunn, Nats What I Reckon Filmed/edited: Campbell Walker (aka Struthless) Written/directed: Harry Webber. Nat's What I Reckon @NatsWhatIReckon 438K subscribers 126 videos Compress The Describe Button Subscribe Merch and Tix Home Videos Shorts Playlists Community About 0:00 / 0:00 End of Days. paste-like consistency. . Nat uses a truckload of swears in his videos. So thats carried on into this sick stuff and compiled into an almighty headache thats pretty constant. start a seven-days-a-week #nodaysoff strength-training regime for a few years Uncle Roger is a character created and played by UK-based comedian Nigel Ng. tray to rest somewhere warm, then strain the pan juices into a saucepan and spoon out the fats/oils that are floating on top (you can discard these). That had some interesting comments, because theres always a shithead on the internet. Then, Nat's What I Reckon can help you cook the real deal. Chicken breast is fine and all, but takes some the centre of the prepared baking tray, using a forklift, or if you dont have may be in order. His second book Death to Jar Sauce was his first full cookbook, illustrated in comic book style, and again topped bestseller lists, took out the FAB Award for 2021 (Nat again donated the prize money and matched it from his own pocket) and was again nominated at the ABIAs. To view this content, click 'Allow and continue'. Cut your fish into juice. Grease up the deck chair ". Australian comedian 'Nat's What I Reckon' (pictured) shared a hilarious recipe for making leek and potato soup from scratch and told viewers to throw away 'disgusting' packet food The. Its a cracker. Cut your fish into slices, cubes or small shapes of other types of fish. Her fearless setting up of a small office in the change room made me laugh a lot. The crackling mostly happens in the first super-hot bit and then casually If youve had a b****y day/year/life of it all and cant be f***ed right now then this is the dish for you, my tired, hungry friend. Chicken/vege/beef stock. you can strain the pan juice (remove fat layer on top) and set aside, add big belt of butter and a tablespoon or two of flour to the pan, fry into paste for a minute or two then reintroduce the strained liquid and heat for a few minutes. Nat, star of Nats What I Reckon YouTube and Facebook show, is resisting packet sauces and frozen meals.Credit:Dominic Lorrimer. minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco In 2019, Nat was an ambassador for the UNSW Big Anxiety Festival. "I hope I'm a role model. [4] He attended the Hillsong Church where his father was a minister. Firstly, it would make sense to chat about the fish. Nat's What I Reckon Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. Sign up to The Sydney Morning Herald's newsletter here and The Age's here. Again, taste it, and when it suits you, youre ready to walk incidentally down Vegan Coleslaw Street. Life: What Nat To Do By Nat's What I Reckon (Hardback) 9781761049835 | eBay Nat, star of Nats What I Reckon YouTube and Facebook show, is resisting packet sauces and frozen meals. When I first discovered what mayonnaise was actually made out of, my fucken head almost flew clean off my shoulders in amazement: EGGS AND OIL? I said to my dad. Keep whisking till all the fucken bloody sugar has dissolved. down Vegan Coleslaw Street. Go dig yourself up a nice Serve with some Will Sasso is a hilarious dude, from his stuff with Mad TV to now, he has always been able to make me double over in laughter. Feel free to add more Learn to make quarantine sauce with unpeeled tomatoes. Check out these outrageous truffle dishes at Grazeland, Rosheen Kaul picks her top 5 Chinese-ish recipes, 5 hacks to save money on winter fruit & veg, Silly season guide: 5 of the best cookbooks, 5 tasty reasons to visit Melbournes 5th annual Prosecco Festival, Melbournes Italian Film Festival: Salvatore Maletestas top 5 picks, Insider guide to Melbournes German Film Festival, Silly season: Survival tips for post-lockdown smalltalk, Steve Moneghettis top 5 Melbourne running tracks, 2 small or 1 large onion, peeled and sliced into thick rings, 1tbs fennel seeds (roughly busted apart in a mortar and pestle), 8 medium or 6 large skin-on boneless chicken thighs, 1 small bunch parsley, stalks and leaves chopped, but kept separate, 125 g crme frache or sour cream (full-fat stuff works best), 400 g tin chickpeas, drained but liquid reserved for the mayo, 1/3 cup aquafaba (the liquid from a chickpea tin), 6 egg whites from XL eggs (from a 700 g box of a dozen if youre using small eggs, say from a 500g dozen, then you need to use another egg white), 1 cups (330 g) caster sugar, plus 1 teaspoon for the cream, 1 teaspoon vanilla extract or vanilla bean paste, fruit, to serve (berries rule but you can choose your adventure), 500 g raw kingfish, snapper or barramundi fillets, skin-off and pinboned, 1-2 jalapeos, finely chopped (or 2 long regular chillies), 1 garlic clove, peeled and crushed/minced, 2 tbs good-quality extra-virgin olive oil, bunch coriander, stalks and leaves, washed and chopped, 4 spring onions or 2 shallots, thinly sliced, corn chips and a good mate to share a cold one with. Nat's a young metal rebel who says he's older than he looks and he's teaching people to cook from scratch at home. with the sauce. Now bang it in the fridge for 1015 minutes. and he built his YouTube reputation on funny takedowns of super yachts and trade shows. Now back into the pan with your magical chicken flour Shitloads of macncheese., But given the menu so far has pasta-heavy, macncheese lovers will need to be patient. Its a solid gold representation of what goes on in my head when fake small talk happens in my life or I just dont understand what someone is talking about. Check it out and grab a copy if ya wanna, champions! Food & Drink. 1.9M Likes, 10.2K Comments. To what extent are you helping to reshape ideas of what being a man can be? How has that near-death experience affected you? Being kind makes a good man. . [4] Being online can be an intense place, given how politically divided people are. This edit of Gordons cooking videos is awesome, they have reshot a bunch of footage and added it to the clip to make it look like hes lost it. It was one of the first big bangers in my roasting repertoire and is still one of my favourites. We are all trying to figure it out along the way and this ratbags guide for life gives a wonderful series of anecdotes that make you think, laugh and question the world in a great way. If you book a video on web with another payment method, we will always provide a full refund if the celebrity doesn't respond.